Do you ever get the Sunday night blues? You know, that feeling of disappointment that the weekend is over and Monday morning looms like a dark cloud?

It happens to me sometimes. And when I feel this way, I usually crave something comforting -- something like rice pudding, the quintessential comfort food. It's warm, creamy and unabashedly carb-y. These are the good carbs, though, the ones that make you feel like you're receiving a hug from your mom.

Even if you don't get the Sunday night blues, everyone needs a little comfort now and again. And rice pudding leaves you feeling good every time.

Though I typically use traditional flavorings like cinnamon and vanilla, I went a little tropical with this one by using coconut milk, grated lime zest and toasted shredded coconut. It still has all the benefits of classic rice pudding but with a little sass. Top it with diced ripe mango, crunchy cashew nuts and toasted coconut, and you'll be laughing before you know it. And all of a sudden, Monday morning won't seem so bad.

Coconut-Lime Rice Pudding with Mangoes and Cashews Recipe

Serves 4.

4 tablespoons sweetened shredded coconut, toasted

1/2 cup Arborio rice

2 cups water

2 cups coconut milk (regular or light)

1/3 cup sugar

Zest of 1/2 lime

Garnishes:

1 small, ripe mango, diced

2 tablespoons sweetened coconut shreds, toasted

2 tablespoons unsalted cashew nuts, chopped

A pinch of lime zest

Place 4 tablespoons shredded coconut in a large non-stick skillet over medium heat. Shake the pan handle gently in a back-and-forth motion for 2-3 minutes to ensure even toasting, or until coconut is golden and aromatic. Set aside.

Add rice, water, coconut milk and sugar to a medium heavy-bottomed saucepan, stir well, and bring to a boil. Lower heat to a simmer, letting the rice bubble gently for 35-45 minutes, stirring occasionally. When done, the rice will be plump and the pudding will be thick and creamy. Give it a taste -- the rice should be fully cooked yet maintain a slight firmness.

"Coconut-Lime Rice Pudding with Mangoes"

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